# Mario Ragona

> Mario Ragona tenaciously pursued his dream of becoming a pastry chef: years of work that paid off, taking him to the top of international pastry and to…

Original page: https://www.scuolatessieri.com/mario-ragona/

Gold at the 2010 Pastry World Cup

Mario Ragona tenaciously pursued his dream of becoming a pastry chef: years of work that paid off, taking him to the top of international pastry and to the role of **Coordinator of the Basic Professional Pastry Course** at Scuola Tessieri. His record includes many international titles, among them the **gold medal at the Pastry World Cup** in Luxembourg in 2010 and the title of **Italian Pastry Champion** at the Internazionali d’Italia 2012. His main specialisations are individual desserts, breakfast viennoiserie and sugar and chocolate work. “I have always believed that pastry is not an ordinary trade; working in a pastry kitchen is not a fashion show among ingredients or colleagues. Pastry is love, passion and dedication. If you look at pastry and see only a white jacket without understanding its value, then you have understood everything. Everything you need to change sector!”